Plum oil cake protein isolate: A potential source of bioactive peptides
| Autor: | C Jelena Čakarević, D Stela Jokic, Z Jelena Vladić, M Ljiljana Popović, S Nika Pavlović, Senka Vidović |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Proteases
in vitro digestion 030309 nutrition & dietetics DPPH antioxidant activity 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Pepsin Food science ace inhibition supercritical co2 extraction 2. Zero hunger chemistry.chemical_classification 0303 health sciences supercritical CO2 extraction ABTS lcsh:TP368-456 biology Amygdalin Supercritical fluid extraction ACE inhibition 04 agricultural and veterinary sciences 040401 food science lcsh:Food processing and manufacture Enzyme chemistry Enzyme inhibitor plum kernel protein biology.protein |
| Zdroj: | Food and Feed Research, Vol 46, Iss 2, Pp 171-178 (2019) Food and Feed Research (2019) 46(2):171-178 |
| ISSN: | 2217-5660 2217-5369 |
| DOI: | 10.5937/ffr1902171c |
| Popis: | In this study some functional properties and the in vitro digestibility of protein isolates from plum oil cakes, obtained by supercritical fluid extraction and cold pressing, as a control, were described and compared. Amygdalin contents in the protein isolates were at amounts considerably lower than regulatory. Solubility profiles of both protein isolates were typical for this type of plant proteins. Proteins showed good digestibility, which was assessed by gastrointestinal proteases (pepsin and pancreatin). SDS-PAGE analysis was used for characterisation of protein digests which showed that the protein isolates were completely digested. In vitro antioxidant capacity by three complementary methods and enzyme inhibitory effects towards Angiotensin-I Converting Enzyme (ACE) related to the onset of hypertension were determined. All obtained protein hydrolysates acted as DPPH and ABTS scavengers, as reducing agents and also as ACE enzyme inhibitor. Hence, the protein isolates obtained from plum kernel cake showed to be a potential source of natural products for food applications, with good digestibility and beneficial bioactive properties. |
| Databáze: | OpenAIRE |
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